ISO INTERNATIONAL STANDARD 11053 First edition 2009-09-01 Vegetable fats and oils Determination of cocoa butter equivalents in milk chocolate Corps gras d'origine végétale Détermination des équivalents au beurre de cacao dans le chocolat au lait Reference number ISO 11053:2009(E) @ ISO 2009 by IHS under lic Not for Resale ISO11053:2009(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In accepts no liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by IsO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below COPYRIGHTPROTECTEDDOCUMENT @ ISO2009 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, IsO's member body in the country of the requester. ISO copyright office Case postale 56. CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail [email protected] Web www.iso.org Published in Switzerland @ ISO 2009 - All rights reserved edwithoutlicense from IHS Not for Resale ISO 11053:2009(E) Contents Page Foreword 1 Scope 2 Terms and definitions. 3 Principle... 4 Reagents, solutions and standards. 5 Apparatus and equipment . 6 Sampling L Sample preparation . 7.1 Preparation of IRMM-801 for calibration purposes and system suitability tests. 7.2 Preparation of pure milk fat for system suitability tests ... 7.3 Preparation of chocolate sample . 8 Procedure .... 8.1 ConstructionofcalibrationcurvefordeterminationofPSBconten 8.2 Separation of individual TAGs of IRMM-801 by HR-GLC.... 8.3 Separation of individual TAGs of pure MF by HR-GLC. 8.4 Separation of individual TAGs of chocolate fat by HR-GLC 8.5 Identification. 9 Calculation... 9.1 PSB and MF quantification in chocolate fat and chocolate 9.2 9 9.3 CBE quantification in chocolate fat and chocolate. 11 10 Procedural requirements . 13 10.1 General considerations. 13 10.2 System suitability .... 13 11 Precision.. 13 11.1 Interlaboratorytest 13 11.2 Repeatability.. 13 11.3 Reproducibility... 14 12 Test report . 14 Annex A (informative) Results of interlaboratory test.... 15 Annex B (informative) Example chromatograms 19 Bibliography... 22 ii nse from IHS Not for Resale